Salmon marinated in sugar, coarse salt, crushed coriander seeds, cinnamon stick, and orange and lemon peel sat overnight. A gentle unearthing of the fish and a slow bake – 65 degrees Celsius – did this dish right.
Cooked/marinated/raw perfumed salmon paired nicely with warm potatoes and arugula. Everything gaining flavor from lemon, mustard vinaigrette.
A special cucumber sorbet added a bit of fun to the plate. Bringing in a fresh taste to help the salmon. As well as a bit of coolness to balance the heat from the rest of the dish.
Lamb is a favorite of our class. We are always happy pupils when it shows up on the menu. Even today’s traditional method didn’t deter us.Boned lamb saddled regained shape from ground veal, truffles, mushrooms, carrots, and herbs. Roasted at 180 degrees Celsius for about twenty minutes.
Left over stuffing allowed rolled cabbage to happen. Filled with carrot and daikon bâtonnets and haricots verts. This was my least favorite item of the day. It resembled salmon stuffed cabbage or ballottine – Intermediate nightmares – a bit too much.
Of all the recipes shown at Le Cordon Bleu it is the dessert ones that I will make time and again. Without alteration. The cuisine recipes are more for technique. Most of which will never see the sight of my table.Crispy tuiles stuffed with chocolate mousse and chestnut cream. Proudly stood on the center of the plate. Decorated with crème anglaise and imbibed biscuits. Another. Must do.
I’m off to practical. So. Barring any disasters. I shall report later.Instruction #24
- Marinated salmon cooked at low temperature, cucumber sorbet
- Black prince saddle of lamb, vegetable chartreuse
- Chocolate and chestnut crisp like a mont-blanc
No comments:
Post a Comment